Update Mongolian lamb by using chops and serve with Asian rice salad for a new take on an old favourite.
- Combine sauces, sugar, half the vinegar and half the garlic in a large shallow glass or ceramic dish. Add lamb. Turn to coat. Refrigerate for 1 hour.
- Heat a chargrill or barbecue plate on medium-high heat. Drain lamb, reserving marinade. Cook lamb for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes.
- Meanwhile, place reserved marinade in a small saucepan over medium heat. Bring to the boil. Blend cornflour in a small jug with 2 teaspoons cold water. Stir cornflour mixture into marinade. Cook, stirring, until sauce thickens slightly. Remove from heat. Cover.
- Combine rice, snow peas, sprouts, onion and capsicum in a medium bowl. Place oil, vinegar and remaining garlic in a small bowl. Whisk until well combined. Season with salt and pepper. Add dressing to salad. Toss gently to combine. Drizzle lamb with sauce. Sprinkle with extra green onions. Serve with rice salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set